This is one of the easiest Hot and Sour Soup Recipe and it is one of my favorites. I took this soup at several Five-star Restaurants around the world and at homes of my friends during my trips to Europe and far east. I love the ingredients of the soup recipe. But here in In most of the hot and sour soup recipes, cornstarch is used to thicken the broth; however, Joanne Chang’s soup recipe is different as the eggs are used to thicken the soup. So I used eggs instead of cornstarch to thicken the soup.
Best Serve for 5 People
Ingredients:
Hot and Sour Soup Recipe
- Vegetable Oil – 2 tablespoons
- Fresh Minced Ginger – 1 tablespoon
- Minced Garlic – 1 Clove
- Minced Green and White Parts of spring onion – 4
- Lamb or chicken – 8 Ounces
- Tofu Firm and Soft – 1pound in ½ inch cubes
- Thinly Sliced – 4 to 5 Mushrooms
- Black Pepper – 1 teaspoon
- Granted Sugar – 1 teaspoon
- Rice Vinegar – 2/3 Cup
- Soy Sauce – 3 tablespoons
- Sesame Oil – 1 tablespoon
- Chili Sauce – 1 tablespoon
- Eggs – 2
- White Pepper for garnishing
Preparation Method:
Hot and Sour Soup Recipe
Take a saucepan and add vegetable oil. In hot oil, add ginger, Lamb or chicken, spring onion, garlic and stir the ingredients on a constant basis. Use a spoon to make small pieces of Lamb or chicken. After adding stock, let it cook for a few minutes.
Add sugar, tofu, black pepper, Chili sauce, vinegar, mushrooms, sesame oil, and soy sauce and let the soup to simmer at medium-high heat.
Check the taste. If you like hot soup, increase the quantity of chili sauce. Use vinegar, if you prefer the sour soup.
Take a bowl and beat the eggs. Keep on adding the blended eggs slowly so that it makes strands in the soup. Keep the soup to simmer at a slow flame.
Take four or five bowls to divide the soup. For garnishing, use spring onion, sesame oil, and black or white pepper.
Serve the Hot and Sour Soup Recipe immediately. You can store the leftovers in the fridge. If the soup is covered in an airtight container, you can enjoy the same taste for the next three days.
